October 25, 2012
Let’s do some math.
Pumpkin + chocolate chips = fall deliciousness
Skillet cookie > regular cookie
Fall cookie + skillet = giant deliciousness
Or, uh, something like that.
My mathematical proof may not be accurate, but my cookie proof is. Bake it and see.
My recipe calls for a 12″ skillet because I like flatter, gooey cookies. Use can use a 10″ or 9″ skillet instead. The smaller the skillet the thicker and more cake-y this treat will be. You can also use this batter to make regular cookies on a baking sheet. No matter how you work it, there’s no way to throw off this equation.
Pumpkin Chocolate Chip Skillet Cookie
(can be shared with kids 12+ mos)*
Makes one 12″ skillet cookie**
1 3/4 cups all purpose flour
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree (homemade or plain canned; not pumpkin pie filling)
2 teaspoons vanilla extract
1 large egg, room temperature
1 1/2 cup (9 oz) chocolate chips
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside. Using an electric mixer, cream butter and both sugars until mixture is light and fluffy, about 2 minutes.
2. Add pumpkin, vanilla and egg; mix until they are fully incorporated. Add flour mixture and beat until just combined. Stir in chocolate chips by hand.
3. Transfer dough to a 12-inch ovenproof skillet. Press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, about 35 minutes. Be careful not to over bake, especially if you like your cookies a little gooey. Remove from oven and allow pan to cool completely. The cookie best served warm (and with a scoop of vanilla ice cream!).
* Note: While there is nothing in this recipe that is unsafe for younger children, I recommend it beginning at 12 months due to the relatively high sugar content. No matter how older your eaters, be sure to serve age appropriate portions. A little of this sweet treat goes a long way for young children.
** Note: The smaller your skillet, the longer the cookie will have to bake. The following is a guideline, but you may want to use a toothpick to check for doneness (it is fully baked when the toothpick comes out clean). Just keep in mind that the cookie will bake further once out of the oven. If you want a gooey cookie, leave the very center just a little “raw.”
— 10″ skillet, approx 40 min
— 9″ skillet, approx 45 min
— large cookies on a cookie sheet, about 1/4 cup of dough, approx 15-17 min
— smaller cookies on a cookie sheet, about 1 tablespoon of dough, 10-12 min
A seasonal snack recipe that offers the best of fall in a sweet and hearty treat that moves away from typical brownies.
I'm not one for traditional Christmas cookies, so this year I'm ditching roll outs and spritzer cookies for a holiday version of everyone's favorite (yes, even Santa's): Peppermint Chocolate Chunk Cookies. (more after the jump)
Roasted Apricot & Burrata Crostini Get the recipe